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Literally
meaning "bathed bread," this sandwich, which originates
from the Provence region of southern France, makes great picnic
fare and can be made up the night before to allow the flavors
to mingle.
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| 3
tablespoons extra
virgin olive oil |
| 1
tablespoon white wine vinegar |
| ½
teaspoon Dijon mustard |
| ½
clove garlic—minced (crushed) |
| ½
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
| 1
medium-sized baguette |
| 6
oz (180g) can tuna in olive oil—drained and broken
into chunks |
| ¼
green pepper (capsicum)—diced |
| 1
tomato—sliced |
| 2
eggs—hard-boiled, peeled and sliced |
| 10
half rings of red onion |
| 6
pitted black olives—sliced |
PLACE
the oil, vinegar, mustard, garlic, salt and pepper in a jar
with screw top lid and shake until well combined. CUT the
baguette in half lengthways and remove some of the soft bread
from the center of each half to hollow out a little. ARRANGE
the tuna, green pepper, tomato, eggs, onion and olives on
the bottom half then drizzle with the dressing. TOP with the
other baguette half and wrap tightly with plastic wrap and
refrigerate for at least 1 hour to allow the flavors to develop.
BRING to room temperature before cutting in half to serve.
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